Instant Pot Recipes Using Pantry and Freezer Staples

Brown Rice Pudding:

• ½ cup brown rice long grain (dry)
• 1 ½ cup almond milk unsweetened, or water
• 1 tsp vanilla
• ½ tsp cinnamon
• ½ tsp nutmeg

Optional Toppings:

• 1 tsp cinnamon optional
• ½ cup mixed berries optional
• ¼ cup almonds optional
• 1 tsp honey optional

Steel Cut Oats:

• 1 tsp coconut oil
• 1 cup steel cut oats
• 1/2 cup almond milk unsweetened
• 2 tbsp maple syrup
• 1/2 tsp salt this keeps the oatmeal from foaming too much
• 3 cups water

Optional Toppings:

• blueberries
• almonds sliced
• unsweetened coconut
• lemon zest

• 1/2 cup oats I prefer rolled oats for this recipe.
• 1/3 cup almond milk or coconut
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp vanilla
• 1 tsp maple syrup (optional)
• 1 egg
• 1/4 cup diced apples optional
• coconut oil spray optional

• 1½ lbs chicken breasts frozen
• ½ cups brown rice uncooked
• ½ cups black beans dry (not soaked)
• 15 oz diced tomatoes low sodium and no sugar added
• 2 tbsp garlic minced
• 2 tbsp cumin
• 1 tbsp onion powder
• 2 tbsp chili powder
• 1½ cups chicken stock low sodium

Optional toppings for Burrito Bowls: Romaine lettuce, Cheddar cheese and Avocado, Salsa or pico de gallo.

• 1 ¾ cups whole wheat pasta elbow macaroni
• 1 pinch salt
• 3 tbsp butter unsalted, divided
• 1 ⅓ cups Monterey Jack Cheese shredded
• 1 ⅓ cups cheddar cheese shredded
• ⅓ cup Greek yogurt plain
• ½ cup whole wheat breadcrumbs

• 2 lbs chicken breast defrosted, cut into strips (I've also used frozen chicken breasts, please see below)
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 2 tbsp butter
• ¾ cup Franks Red Hot Sauce not buffalo sauce

• 3 lbs beef roast chuck roast works the best
• 1 tbsp parsley
• ½ tbsp garlic powder
• ½ tbsp onion powder
• ½ tsp dried dill
• 2 tbsp olive oil
• 6 pepperoncinis
• ¼ cup pepperoncini juice
• 1 tsp Worcestershire sauce
• 1 cup beef broth low sodium
• 1 tsp cornstarch

• 1 cup French lentils
• 1/4 cup corn kernels
• 1/4 cup black beans canned
• 1 cup diced tomatoes with green chilies with liquid
• 1/2 cup tomato sauce low sodium
• 2 cups vegetable broth low sodium, or water | none if lentils are pre-cooked
• 1 tbsp garlic minced
• 2 stalks celery chopped
• 1 tsp taco seasoning

Optional Toppings: Salt and pepper, Greek Yogurt, Cilantro, and Shredded cheese

• 1 tsp olive oil
• 1 lb chicken thighs
• 1/2 onion chopped
• 2 cloves garlic minced
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 spaghetti squash cut in half and cleaned of seeds
• 1/2 cup water
• 1 14 oz can black beans drained
• 1/2 cup tomatoes diced for toppings
• 1/4 cilantro chopped for toppings
• 1 jalapeno sliced for toppings
• 2/3 cup cheddar cheese shredded for toppings

Vegan Quinoa Taco Filling:

• 1 cup quinoa rinsed
• 14 oz diced tomatoes with green chilies or diced with jalapeños
• 15 oz black beans can, drained and rinsed
• ½ bell pepper red, diced
• 1 cup corn frozen
• 1 tsp garlic
• ½ onion diced
• 1 tsp olive oil or coconut oil
• 1 cup water

Taco Seasoning:

• 1 tsp cumin
• 1 tsp paprika
• 2 tsp chili powder

optional: salt to taste

Optional Toppings:

• lettuce I used romaine hearts
• avocado
• cilantro

• 3 lbs pork tenderloin
• 8 oz green chile salsa or diced green chiles
• 1 can Rotel or tomatoes with diced green chilies
• 2 onions sliced thick
• 2 bay leaves
• 2 tsp cayenne pepper
• 2 tsp chili powder
• 1/2 tsp cumin powder

• 4 cups whole wheat pasta dry, egg noodles
• 1 ½ cups cream of mushroom soup (homemade recipe on this site)
• 2 cups vegetables Anything you like! Mushrooms, carrots, and zucchini are good ones!
• 2 cans tuna broken up with a fork (I like Wild Planet brand)
• cheese optional, for serving

• 1 lb ground turkey
• 1 tbsp Italian seasoning
• 1 cup onion chopped
• 2 cups chicken broth low sodium
• 16 oz whole wheat pasta spaghetti
• 2 bay leaves
• 24 oz spaghetti sauce no sugar added, or homemade

• 4 tbsp butter or ghee
• 1/4 cup dark chocolate pieces
• 2 eggs
• 4 tbsp coconut milk or almond milk
• 1/3 cup brown rice flour or whole wheat flour
• 1/4 tsp salt
• 1 tbsp honey
• 1/2 tsp baking powder
• 1 tbsp cocoa powder
• 7 tsp peanut butter 1 tsp per lava cake

Optional toppings:

• coconut whip cream
• Stevia powdered
• raspberries

Ingredients for coconut whipped cream:

• 1 can coconut milk canned, refrigerated so that it is cold
• 1 tsp Stevia optional

• 2 eggs
• 4 tbsp ghee or butter
• 1/4 cup dark chocolate pieces
• 4 tbsp coconut milk or almond milk
• 1/3 cup rice flour or whole wheat flour
• 1/4 tsp salt
• 1 tbsp honey
• 1/2 tsp baking powder
• 1 tbsp cocoa powder
• additional dark chocolate for the center optional

• 2 cups brown rice long or short grain
• 2 cups water

• 1 cup brown rice dry, I used short grain
• 1 cup red quinoa dry
• 3 tbsp garlic minced
• 1.5 tsp olive oil
• 2 cups water

Optional: salt to taste

• 1 cup white rice basmati, white, or jasmine
• 1 cup water

• 2.5 cups whole wheat flour
• 1 tsp salt
• 1 package instant yeast
• 1 tbsp sugar
• 1 cup warm water divided
• cornmeal for dusting the counter
• 1 egg
• oil olive or avocado for coating the inner liner of your pot.

• 1.5 - 2 lbs. chicken breast must be frozen to allow time for the beans to cook
• 1 cup white beans dried, washed but not soaked
• 3 green chilis fresh, diced | I used poblano
• 2 jalapeños chopped
• 1 bell pepper red, chopped, about 1 cup
• 1 onion yellow, chopped | about 1/2 cup
• 4 cloves garlic minced
• 1/2 tbsp cumin
• 1/2 tbsp chili powder
• 1/2 tsp pepper
• 2 cups chicken broth
• 1 cup almond milk unsweetened
• 3/4 cup Greek yogurt plain, 2%

• 1 lb chicken breasts or thighs
• 4 green onions diced
• 2 tbsp cilantro chopped
• 1 can diced green chiles or fresh
• 2 cups green chili salsa or tomatillo salsa, or green chile salsa
• 1 cup cheddar cheese shredded

• 1/2 cup sun-dried tomatoes  sun dried with no oil or grape tomatoes, halved
• 1 tbsp Italian seasoning
• 1 tbsp garlic minced
• 2 lbs chicken breast  (about 2 large breasts, diced into 1-inch cubes)
• 3 cups low sodium chicken broth low sodium
• 3 cups whole wheat pasta I used one 12 oz. box
• ¾ cup cottage cheese 2%
• ¾ cup plain Greek yogurt 2%
• 2 cups spinach baby
• ¼ cup basil  fresh, or 1 tsp dried basil
• ⅔ cup cheese parmesan

• 1 lbs ground turkey
• 2 eggs
• 1/2 cup whole grain breadcrumbs crushed
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp allspice
• 4 tsp butter unsalted
• 1 1/2 cups chicken broth low sodium
• 1 tbsp coconut aminos or low sodium soy sauce or tamari
• 1 tbsp mustard
• 3/4 cup plain Greek yogurt
• 1/4 cup fresh parsley
• 1/4 cup parmesan cheese (garnish)

• 3 cups mushrooms sliced
• 1 onion sliced
• 2 lbs chuck roast stew meat cut in half, or cut into cubes
• 2 tsp Italian seasoning
• 1 tbsp brown rice flour or whole wheat flour
• 2 tsp garlic minced
• 1 tbsp coconut aminos or low sodium Tamari or soy sauce
• 1 tbsp Worcestershire sauce
• 2 cups whole wheat pasta egg noodles
• 2 cups beef broth low sodium
• 2 cups water For Instant Pot only
• 3/4 cup Greek yogurt plain, 2%

Salt and Pepper to taste

• 1.5 lbs frozen chicken breast (frozen for Instant Pot method because it takes extra time to cook the dry rice)
• 2 cloves garlic minced
• 1 tsp onion powder
• 1 tsp dill dried
• 1 tsp parsley dried
• 1/2 tsp pepper
• 1 cup brown rice dry
• 1 cup chicken broth low sodium, 2 cups if cooking on the stove top
• 3/4 cup Greek yogurt plain, 2%
• 2/3 cup cheddar cheese shredded
• 8 slices turkey bacon cooked and chopped

• 13 oz whole wheat pasta spaghetti noodles, dry
• 1 lb shrimp jumbo, raw and FROZEN, peeled & deveined
• 4 cups water
• 3 tsp garlic minced
• 1 tsp coconut oil
• 1/4 cup honey
• 1/4 cup Fresno peppers diced
• 1 lime juiced
• 1/4 tsp pepper
• 1 tbsp vinegar rice
• 1 1/2 cups Greek yogurt plain, 2%
• 1 tbsp sriracha or other hot sauce
• 1/2 cup green onions

Optional: salt to taste

• 1 lb. chicken breast or thighs diced or cut into strips
• 1 onion red, sliced
• 1 bell pepper green, sliced
• 1 cup almond milk
• 1 cup whole grain pasta penne
• 1/2 tsp pepper
• 1 tsp garlic powder
• 3/4 cup plain Greek yogurt
• 1 1/3 cup cheese thickly shredded provolone & mozzarella blend cheese, Sargento is the brand I found

• 1 lb ground beef lean (can also use turkey)
• 1 cup green chiles fresh or canned, diced
• 1 cup onion diced
• 1 cup beef broth low sodium
• 2 cups whole wheat pasta I used elbows
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup tomato sauce
• ¾ cup plain Greek yogurt optional
• 1 ⅓ cup cheddar cheese shredded, optional

• 2 lbs. chicken breast
• 2 tsp olive oil
• 2 tsp Cajun seasoning
• 3 cups water
• 4 cups whole grain pasta
• 2/3 cup cheese parmesan
• 3/4 cup cottage cheese 2%
• 3/4 cup Greek yogurt 2%, plain
• 2 tsp garlic powder
• 1/4 tsp pepper

• 1 can green chilies diced, 4 oz
• 1 can jalapeños diced, or fresh (optional), 4 oz
• 1 can fiesta corn drained (it's the corn with red and green peppers in it)
• 1 cup mexican cheese shredded, unseasoned
• ¾ cup cottage cheese
• ¾ cup greek yogurt plain

• 1 lb chicken breast frozen or thawed, can also use thighs
• 4 slices turkey bacon cooked and diced
• ¾ cup cottage cheese
• ¼ cup Greek yogurt unflavored
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp dried parsley
• 1 tsp fresh dill (1/2 tsp dried)
• ⅓ cup cheddar cheese optional, but included in nutrition facts

• 1 pound chicken breast about 2 breasts
• 1/3 cup vinegar I use white
• 1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers
• 3/4 cup plain Greek yogurt I prefer 2%
• 3/4 cup cottage cheese
• 1 tbsp fresh parsley chopped (or 1 tsp dried)
• 1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
• 1 tbsp fresh chives chopped (or 1 tsp dried)
• 1 tsp garlic
• 1 tsp black pepper

• ⅓ cup parmesan cheese shredded
• ⅓ cup mozzarella cheese shredded
• ¾ cup cottage cheese
• ¾ cup Greek yogurt plain
• ½ tbsp garlic minced
• ½ tsp onion powder
• 6 cups spinach fresh
• 2 cups artichoke hearts chopped, not in brine

• 1 cup red onion diced
• 2 ½ cups celery diced
• 2 ½ cup carrots peeled and sliced
• 2 cups zucchini diced
• 1 cup spinach
• 1 cup whole wheat pasta dry (elbows will triple in size for this recipe)
• 1/2 cup kidney beans (canned)
• 1/2 cup white beans (canned)
• 1 can diced tomatoes low sodium
• 64 ounces low sodium vegetable broth
• 1 tbsp oregano
• 1/2 tsp salt
• 4 tsp basil
• 2 tsp sage
• 4 tsp garlic fresh, minced
• 2 tsp parsley
• 2 bay leaves

• 1 lb ground turkey you can use beef or chicken if you'd like
• 1 medium onion chopped (any type will do!)
• 3 medium bell peppers chopped (I've added up to four peppers, and it's yummy!)
• 14.5 oz can diced tomatoes including the liquid
• 15 oz can tomato sauce
• 1/2 cup dry brown rice short grain
• 2 cups chicken broth or water

Seasonings:

• 1 clove garlic minced
• 2 tsp oregano
• ¼ tsp pepper
• ⅛ tsp salt

• 2 tbsp olive oil
• 1 shallot diced
• 1 lb mushrooms sliced. I used a gourmet blend, but baby bellas work as well
• 1 cup asparagus chopped
• 1 lb chicken thighs frozen, boneless, skinless
• ½ tsp pepper
• 1 ½ cup brown rice short grain
• 5 cups chicken broth low sodium
• 1/4 cup parmesan cheese shredded

Optional: salt to taste

• 5 cups cauliflower cut into florets
• 1 lb. chicken thighs chopped
• 3 tbsp coconut aminos or low sodium tamari or soy sauce
• 1 tbsp lime juice
• 1 cups bell pepper diced
• 1 1/2 cups zucchini diced
• 2 eggs
• 1/2 cup onion diced
• 1 tsp garlic minced
• 1 tsp olive oil

Optional ingredients: Salt, Pepper, and Cheese

Meat Filling:

• 1/2 lb. ground beef lean, or ground turkey
• 1/2 cup onion chopped
• 1 clove garlic minced
• 1 tbsp brown rice flour or whole wheat flour
• 1/2 cup beef broth low sodium
• 1/2 cup carrots chopped
• 1/4 cup peas
• 1/4 cup corn kernels
• 1 tsp coconut aminos or low sodium tamari or soy sauce
• 1/2 tsp Italian seasoning
• 1 tbsp tomato paste low sodium

Mashed cauliflower:

• 3 cups cauliflower chopped
• 1/2 tsp garlic salt
• 1/4 tsp pepper

Cheese cups:

• 1 1/3 cups cheddar cheese 1/3 cup can make 3 cheese bowls

• 1 lb chicken breast
• 1 tsp olive oil
• 1 cup onion diced (about 1 onion)
• 1.5 cups carrots peeled and chopped
• 1.5 cups celery chopped
• 4 cloves garlic minced
• .25 cup brown rice flour or whole wheat flour
• 4 cups chicken broth low sodium
• .75 cup Greek yogurt plain, 2%
• 1 cup peas frozen
• 1 cup corn frozen
• 2 cups jicama peeled and cubed
• 1/2 tsp pepper
• 1 tsp Italian seasoning

• 1 tbsp olive oil
• 1/2 onion chopped
• 1 jalapeño chopped
• 1 tbsp garlic minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 2 tbsp cilantro chopped
• 4 boneless chicken thighs
• 4 cups cauliflower florets
• 2 tbsp tomato paste
• 1/2 cup chicken broth low sodium